Impress with this easy baked salmon dish with an Asian flair. Served over spinach and rice, it’s got everything you need for a healthy family dinner.
Asian Salmon with Maple Drizzle
I like to balance my meal plan each week with at least 2-3 servings of fish to add those important omega 3′s to the family diet. I also get tired of chicken and beef all the time and happen to love fish, so it works out all around. Salmon is always a great choice as it is low in calories and fat, high in protein and omega 3′s as well as a good source for B6, B12, selenium, thiamine and niacin.
Salmon is a quick and easy choice for a healthy dinner.
I have a few favorite dinners I love to fix when it comes to salmon, Grilled Salmon with Red Pepper Sauce, Grilled Salmon with Cucumber Lime Salsa and an easy Baked Bloody Mary Salmon. This recipe, which I found originally on epicurious.com and adapted it to fit our tastes, is another winner. It’s become a new go-to favorite in our house.
Impress with this easy baked salmon dish with an Asian flair. Served over spinach and rice, it's got everything you need for a healthy family dinner.
- 2 servings rice I used Jasmine Rice
- 2 teaspoons unsalted butter
- 1 teaspoon minced garlic divided
- 1/4 teaspoon red pepper flakes
- 3 Tablespoons pure maple syrup
- 3 Tablespoons Tamari soy sauce
- 1 teaspoon lime juice
- 1 teaspoon cornstarch
- 1 teaspoon water
- 2 salmon fillets 4 oz each
- 1 teaspoon olive oil
- 1 package 9 oz fresh spinach
- 2 teaspoons black sesame seeds
- Preheat oven to 400 degrees. Prepare cookie sheet by lining with aluminum foil.
- Cook rice as directed on package and set aside.
- In small saucepan, melt butter, then saute 1/2 teaspoon garlic and pepper flakes for 1-2 minutes.
- Add maple syrup, soy sauce and lime juice and continue cooking for 3 minutes.
- Combine cornstatch with water and stir into sauce stirring continuously until thickens, about 2-3 minutes. Set aside.
- Place salmon fillets on prepared cookie sheet and brush 1-2 teaspoons of glaze over each fillet.
- Bake in oven for 15 minutes or until salmon flakes easily when pierced with fork.
- While salmon fillets are baking, prepare spinach.
- Place 1 teaspoon of olive oil in large saucepan and turn the pan a few times to evenly coat bottom.
- Heat oil over medium heat then add 1/2 teaspoon of garlic and saute for 1-2 minutes.
- Add spinach leaves so they sit in an even layer in the bottom of the pan. (Work in batches if working with large amount of spinach)
- Turn the leaves over with a spatula as they wilt.
- Remove from pan as soon as wilted. Set aside.
- To serve: Place desired amount of rice on each plate, top with 1/2 of spinach then with salmon fillet. Drizzle with desired amount of maple-lime sauce.
Wine Pairing: Surprisingly a red wine is the top pick to pair with our rich, dense salmon. Choose a Pinot Noir with it’s earthy textures, exotic spices and acidity to counter the sweet-salty taste of the sauce. If white is more your preference, a Sauvignon Blanc or Chenin Blanc with their light spicy notes will balance the richer, bolder flavors of this dish.